Keto vanilla ice cream

Instructions

1. 1

   Put the double cream, unsweetened almond milk, the split vanilla bean (seeds and pod) and a pinch of fine sea salt into a medium saucepan. Warm gently over a medium hob until steam rises and tiny bubbles form at the edge — do not boil. Remove from the heat.

2. 2

   Meanwhile, whisk the egg yolks with the erythritol in a heatproof bowl until the mixture is paler and slightly thickened, about 1–2 minutes.

3. 3

   Temper the yolks: with the whisk running, pour about one third of the hot cream mixture into the yolks in a thin steady stream to warm them, then pour the yolk mixture back into the saucepan.

4. 4

   Return the pan to a low heat and cook gently, stirring constantly with a wooden spoon or flexible spatula, until the custard thickens and registers 82°C on a digital thermometer (it should coat the back of the spoon). This usually takes 4–6 minutes — do not let it boil.

5. 5

   Remove from the heat. Strain the custard through a fine sieve into a clean bowl to remove the vanilla pod and any cooked bits. If using, whisk in the vodka and sprinkle the xanthan gum over the surface, whisking briskly to disperse and prevent lumps.

6. 6

   Chill the custard in the refrigerator until fully cold — at least 2 hours. This step improves texture and helps the churn work properly.

7. 7

   Churn the cold custard in your ice cream maker according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft‑serve consistency.

8. 8

   Transfer the churned ice cream to a freezer‑safe container, press a piece of cling film onto the surface, seal and freeze for at least 2 hours to firm up.

Tips

• If you don’t have an ice cream maker: freeze the custard in a shallow tray and whisk vigorously every 30 minutes for 2–3 hours to break up ice crystals.
• Lay cling film directly on the custard surface as soon as it’s cool to prevent a skin — that skin causes graininess when churned.
• If your erythritol grains feel slightly gritty in the finished ice cream, dissolve half the sweetener in the warm cream and half into the yolks — this reduces grit.
• Xanthan gum is optional but useful: 0.25–0.5 tsp per litre of mix markedly improves scoopability and reduces iciness.
• Store in an airtight container; let the ice cream sit at room temperature for 5 minutes before scooping for the best texture.

Substitutions

• Erythritol → Allulose, same weight (80 g)

  Stays close

• Unsweetened almond milk → Coconut milk (light) 200 ml — will add a subtle coconut flavour

  Noticeably different

• Vodka → 2 tbsp liqueur (e.g. coffee liqueur) or omit entirely

  Stays close

Nutrition

Per serving · estimated

265

Calories

3 g

Protein

2 g

Carbs

27 g

Fat

0 g

Fibre

2 g

Sugar

50 mg

Sodium

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